3 to 4 sweet onions (about 3 pounds), halved lengthwise and thinly sliced
2 tablespoons butter
coarse sea salt
freshly ground black pepper
1 cup white wine
2 tablespoons Cognac
4 cups beef or chicken stock
2 cups water
1 thyme sprig
1 bay leaf
1 baguette
2 cups grated Gruyère
Melt
butter in a large pot over medium heat. Add onions in layers, seasoning
each layer with salt and pepper. Cook, stirring occasionally, until
onions are caramelized and brown, about 40 minutes. Add wine and
Cognac. Simmer on medium-low until liquid has reduced and thickened,
about 10 to 15 minutes. Add stock, water, thyme, and bay leaf. Simmer
20 minutes.
Preheat oven to 350 degrees F.
Slice baguette into 1/2-inch slices. Place on rimmed baking sheet and bake until dry, about 8 minutes.
Check
soup for seasoning. Remove thyme and bay leaf. Ladle soup into
oven-proof bowls. Top soup with 2 to 3 baguette slices and 1/2 cup
grated Gruyère per bowl. Place bowls on a rimmed baking sheet. Broil
until cheese is melted, bubbly, and brown, about 5 minutes. Yield: 4 to
6 servings.
- Recipe courtesy of Joseph Erdos